Serves : 3-4 people
Prep Time : 20 minutes
Cook Time : 3 hours
Cut : Five Marys Leg of Lamb- ORDER YOURS HERE

INGREDIENTS :

3-5 pounds lamb leg

2 red onions, sliced

4 cloves garlic confit

1-2 sprigs savory or rosemary, picked and rough chopped

1 tablespoon anchovy filets

Zest from 2 lemons

Salt and Pepper to taste

For Chimichurri sauce :

2-3 bunches basil

2 bunches parsley, leaves picked

1/2 cup red wine vinegar

1 cup olive oil

2 packs anchovies, chopped

4-5 cloves garlic, peeled and chopped

4 farm egg yolks (from hard boiled eggs)

1 teaspoon chilli flakes

1 tablespoon sea salt

INstructions :

Preheat oven to 400 F
Cook garlic slowly in olive oil until soft
Add anchovies and lemon zest in mortar with a drizzle of oil from the confit garlic
Pull the lamb leg from cooler and score between the lobs of the muscle
Rub marinade all over and let sit for an hour at room temperature
Season with salt and a healthy amount of pepper
Slice the onions and place in the bottom of the roasting pan
Place roasting rack on top of the onion ned and place leg on top
Roast for 45 minutes and rotate leg, roast for another 30 minutes before checking temperature
The lamb is done when it reaches an internal temperature of 135 F (for medium rare) or 160 F (for more done)

For Chimichurri sauce :

Cover farm eggs with cold water (they should be submerged by an inch at-least)
Bring eggs to a boil for 8 minutes and cool down with cold water
Remove yolks
Pick leaves from basil and parsley and set aside
Put olive oil, red wine vinegar, chopped garlic, egg yolks, 1 pack of anchovies, chili flakes, salt, and half of the herbs in a high speed blender
Puree until smooth
On a cutting board, chop the other half of the herbs and add to the pureed sauce with the other packet of anchovies chopped fine
Taste and adjust
Chill in the refrigerator for an hour or more to let the flavors infuse